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, by Paul Kindstedt
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Product details
File Size: 4368 KB
Print Length: 300 pages
Publisher: Chelsea Green Publishing (May 30, 2005)
Publication Date: May 30, 2005
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B001OC79CK
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Amazon Best Sellers Rank:
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Other reviews fall generally into three camps: those who appreciate the authors' efforts to explain both the art and science of cheesemaking to beginners, those who find the book unnecessarily technical, and those who fault it for lacking recipes. I fall into the first camp. With a scientific background, I tolerate a little detail more than seat-of-the pants explanations. Because I never intended to rely on this book alone, the lack of recipes surprised but did not disappoint. To those who complain about technical detail, I would argue that I need most of these details before I can make my best cheese at home. To those who complain of disorganization, I will agree that some topics are treated in more than one place. Plan to read the entire book. I must disagree with those who say that this book is aimed at professionals, if that means large-scale operations. Take a look at "Cheesemaking Practice" by Scott, Wilbey, and Robinson, which addresses both small and large-scale operations. You'll see that the book under review is indeed aimed at the serious home cheesemaker. If you want to dabble and have a little fun, other books will suit you better. Some of you may be gifted with intuition to make cheese good enough to share, but I need this book or something like it. This book doesn't tell me how to make any particular cheese. Rather, it tells me how to make that cheese as good as it can be, reliably, and with the confidence that comes from some understanding of what I am doing.
Love this book! Now I need a degree in cheese chemistry to understand it! No really it's great but not if your just looking for a Cliff notes quick read on how to make some cheese quick! I was a little past that point asking questions I was having a hard time finding answers to online so I got this and wow it really covers everything. I don't want to start a cheese business but you could with this.
After reading this book, I was able to look back at some of my "inexplicable" cheesemaking failures and know what went wrong. This book provides an explanation of the science that so many "recipe" books only mention. While I'm still not a great cheesemaker, with the information from this book, I can usually recognize what I need to change in my next make to get it right.The book goes through the basic steps used in all cheesemaking and discusses the physics, chemistry, and microbiology taking place at each step. It clearly explains what should be happening for an optimal end product and what kinds of things cause problems. It is written at a level that most people should be able to understand (I'm a mechanical engineer so I really like the science stuff...)--unlike the text books on cheesemaking (that I have a hard time following).As a hobbyist, I would have liked more information geared towards me, but I understand that this book was written for larger scale production than what I do. If you're a hobbyist like me, I'd suggest getting both this book and Mastering Artisan Cheesemaking to get a thorough understanding..
Great educational book I used to get a ACS CCP certification and Passed
This is a great book if you are thinking of starting your own farmstead cheesemaking business, creating cheeses for sale on an artisan scale. You won't find many recipes per se, but rather a guide on how to turn your cows, goats and sheep into a farmstead cheese business with all that fresh milk. Just wish i had a farm......
Some may want this as a recipe book. It is NOT. It is, however, the scientific reasoning behind how and why for centuries, cheesemaking was an art passed from cheesemaker to apprentice.Please read carefully chapters 5 and 10. They will help you immensely.44 words. Sorry, I'm a nerd; I get to the point.
Amazing amount of information and a very enjoyable read, I was pleasantly surprised! Delivers a well rounded introduction to all aspects of cheese and cheese making, and the very interesting history behind it.
This book is very technical, and as such is directed towards to professional cheesemaker, including such chapters on developing a HACCP plan, pasteurization, and the like. And towards that end, it achieves its goals. But it is not a book well suited for the home, hobbyist cheesemaker - for that there are other fine books.
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